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Wholemeal bread for the bread maker

updated

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Ingredients for 1 servings:

  • 500 ml buttermilk
  • 125 g rye meal
  • 125 g wheat flour (wholemeal)
  • 50 g spelt flour (wholemeal)
  • 50 g wheat flour, type 405
  • 250 g wheat flour, type 1050
  • 1 cube of yeast
  • 1 tsp brown sugar
  • 2 tbsp beetroot
  • 1 tsp, heaped salt
  • 75 g sunflower seeds
  • 50 g flaxseed
  • 50 g oat flakes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

very juicy

Dissolve the yeast and brown sugar in the buttermilk and add to the bread blender. Add the flour, salt, and beetroot. Finally, add the grains. In the bread blender, select the “Whole Wheat” program, speed II, and a “Dark” crust. (Duration: approximately 3.5 hours). This is a very flexible recipe, as the types of flour and the grain combination are highly variable. Everyone can choose their own favorite.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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